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LemonHead Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: about 4 dozen 1x




  • 2 cups sugar
  • 1½ cups butter flavored shortening
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon extract
  • 4 cups flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups Lemonheads, crushed (measure, then crush)


  • 2 cups powdered sugar
  • 5 to 6 tablespoons fresh lemon juice* (or enough to get a thin consistency)


  1. Preheat oven to 350 degrees.
  2. In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt.
  3. Coarsely crush Lemonheads in blender or food processor (you want some pieces, not crushed to a powder). Add to cookie dough and mix until combined.
  4. Roll into balls, flatten just slightly with your hand, and bake on a parchment lined cookie sheet (You need to use parchment or silpat liners to avoid sticking).
  5. Bake for 10 to 12 minutes (cookies will be crackly on top and slightly puffy). Let cookies cool on pan for a couple of minutes.
  6. Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly.


If you don’t want a strong lemon flavor, you can also use hot water in place of some or all of the lemon juice in the glaze. 

  • Category: Cookies